Color yourself in good health
Dietitian Becky Varner shares ideas for color-coding your menu for maximum health benefits.
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Becky will teach Learn with Lunch classes featuring Cream of Potato & Leek Soup, Tomato Basil & Beef Soup and Pumpkin Muffins at the following times:
Class size is limited, call 302-6273, ext. 332, for reservations.
Once cooked, the ring can be filled with many different foods such as pureed carrots with a quarter-cup of orange juice.
Cut a half-inch slice of squash to make another ring and put it in the baking dish and fill this ring with diced red pear and sprinkle it with walnuts and cinnamon. The remaining end can be placed in the baking dish with the cut-side down and served sprinkled lightly with allspice and simply placed on the plate by itself.
Once you get started, the only limit is your creativity.
Another way to use phytonutrient-rich foods is as edible garnish. Serve grilled chicken breasts on a bed of wilted dark green spinach. About four cups of spinach with a little water will cook in three to four minutes in a skillet over medium heat.
Sliced tomato sprinkled lightly with reduced fat feta cheese is a great way to finish any plate.
Fruit medley pairs beautifully and deliciously with a variety of food. I like sliced strawberries, topped with orange cutie segments and blueberries.
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